| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 12/30/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Sushi Room | 42 |
| Walk In Cooler | 33 |
| Walk In Freezer | 2 |
| Display Case | 32 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cali Rool | 49 | |
| Tuna Roll | 48 | |
| Salmon Roll | 48 | |
| Raw Tuna | 36 | |
| Raw Salmon | 38 | |
| California Roll | 39 | |
| Crunch Roll | 40 | |
| Sampler Platter | 45 | |
| Tempura Shrimp | 45 | |
| Shrimp | 35 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink Try 1 | 0 | Kay Quat II | 101 | ||
| Triple Sink | 200 | Kay Quat II | 62 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer solution in triple sink to have 0 PPM when tested with firms test strip. | PIC emptied sink and refilled with colder water (62 degrees), and retested. Solution tested at 200 PPM. | Priority (P) | 0 |
| 37 Personal Cleanliness | in | 0 | |||
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry | out | Observed employee wearing a watch while prepping sushi rolls. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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